A crispy, delicious treat prepared with seasoned chicken tenderloins that are coated with either semolina or breadcrumbs. They can be shallow fried or for a healthier alternative, sprinkled with oil and baked. Perfect as a snack or school lunch. Skewer them and serve as an appetizer for your children's birthday party with a favourite dipping sauce. Quick and easy to prepare.
Chicken tenderloins are strips of meat, located beneath the breasts on either side of the breastbone which can be detached easily. They are long and slender, often referred to as chicken fingers. Lean, tender and taste the same as the breast. Ideal to have on hand to prepare a quick fix snack or include in a meal. Baked, grilled or fried, they cook in minutes and are delectable.
Tenderloins and breasts are considered as white meat. The legs and thighs, known as dark meat. They contain myoglobin proteins that provides oxygen to the muscles required for movement. More myoglobin, the darker the meat. White meat is lower in fat with less moisture, higher protein and dries quickly when cooked. Dark meat has high fat, low protein, juicier with more nutrients and minerals. White or dark, chicken as a whole is good for health.
Chicken tenderloins are strips of meat, located beneath the breasts on either side of the breastbone which can be detached easily. They are long and slender, often referred to as chicken fingers. Lean, tender and taste the same as the breast. Ideal to have on hand to prepare a quick fix snack or include in a meal. Baked, grilled or fried, they cook in minutes and are delectable.
Tenderloins and breasts are considered as white meat. The legs and thighs, known as dark meat. They contain myoglobin proteins that provides oxygen to the muscles required for movement. More myoglobin, the darker the meat. White meat is lower in fat with less moisture, higher protein and dries quickly when cooked. Dark meat has high fat, low protein, juicier with more nutrients and minerals. White or dark, chicken as a whole is good for health.
Crispy Chicken Tenders
(Yields 9)
Ingredients:
9 chicken tenderloins (or cut breasts into 9 strips)
1/2 teaspoon chilli powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika powder
1/2 teaspoon onion powder
1/2 teaspoon pepper powder
1/4 cup grated parmesan cheese
1 cup semolina (rava) or breadcrumbs (Italian or Japanese panko breadcrumbs)
oil for shallow frying or spraying for baking
salt
Method:
Wash and pat dry the tenderloins. Season with salt and all the spice powders. Marinate for a couple of hours.
Heat a skillet with oil for shallow frying.
Combine the parmesan cheese with the semolina or breadcrumbs. Cover each strip with your choice of coating. Fry till golden brown on both sides. Drain on absorbent paper towels and serve with a dipping sauce.
For baking:
Preheat the oven to 400 F or 200 C.
Line a baking tray with aluminum foil. Grease with oil and place the coated strips. Sprinkle oil on each and bake till cooked through, around 20 minutes.
(Yields 9)
Ingredients:
9 chicken tenderloins (or cut breasts into 9 strips)
1/2 teaspoon chilli powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika powder
1/2 teaspoon onion powder
1/2 teaspoon pepper powder
1/4 cup grated parmesan cheese
1 cup semolina (rava) or breadcrumbs (Italian or Japanese panko breadcrumbs)
oil for shallow frying or spraying for baking
salt
Method:
Wash and pat dry the tenderloins. Season with salt and all the spice powders. Marinate for a couple of hours.
Heat a skillet with oil for shallow frying.
Combine the parmesan cheese with the semolina or breadcrumbs. Cover each strip with your choice of coating. Fry till golden brown on both sides. Drain on absorbent paper towels and serve with a dipping sauce.
For baking:
Preheat the oven to 400 F or 200 C.
Line a baking tray with aluminum foil. Grease with oil and place the coated strips. Sprinkle oil on each and bake till cooked through, around 20 minutes.